Cheese and Tomato Puff Pastry Tart

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Cheese and Tomato Puff Pastry Tart
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
3373
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3,373 cal.(161 %)
Protein131 g(134 %)
Fat262 g(226 %)
Carbohydrates128 g(85 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A3 mg(375 %)
Vitamin D11 μg(55 %)
Vitamin E12.9 mg(108 %)
Vitamin K49.8 μg(83 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.9 mg(173 %)
Niacin33.8 mg(282 %)
Vitamin B₆0.8 mg(57 %)
Folate276 μg(92 %)
Pantothenic acid5.7 mg(95 %)
Biotin69.9 μg(155 %)
Vitamin B₁₂12 μg(400 %)
Vitamin C64 mg(67 %)
Potassium1,859 mg(46 %)
Calcium3,693 mg(369 %)
Magnesium259 mg(86 %)
Iron8.2 mg(55 %)
Iodine62 μg(31 %)
Zinc21.9 mg(274 %)
Saturated fatty acids158.9 g
Uric acid136 mg
Cholesterol1,288 mg
Complete sugar19 g

Ingredients

for
1
Ingredients
350 grams Puff pastry dough
4 Plum tomato
175 grams Emmentaler cheese
150 grams Goat cheese
100 milliliters Whipped cream (or milk)
3 eggs
1 Tbsp Pine nuts
1 tsp freshly chopped thyme
1 tsp freshly chopped rosemary
salt
freshly ground peppers
Nutmeg
Pastry flour (for working)

Preparation steps

1.

Preheat the oven to 200°C (approximately 400ºF).

2.

Thaw the puff pastry and roll out on a floured surface to the size of the tart pan. Line the pan with the pastry, including a rim around the edge.

3.

Rinse the tomatoes and cut out the stalk. Cut 2 tomatoes into thin slices and dice the remaining tomato.

4.

Grate the cheese. Mix the cream cheese with the cream. Stir in the eggs, pine nuts, diced tomatoes and herbs and season with salt, pepper and nutmeg. Spread the topping over the pastry and place the tomato slices on top.

Bake for 35-40 minutes until golden.

Serve hot or cold.

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